Cunetto’s Tutto Mare: Authentic Italian Seafood Pasta Recipe
A classic St. Louis Italian seafood pasta dish with shrimp, crab, lobster, clams, and mushrooms in a delicious broth.
Introduction to Cunetto’s Tutto Mare
Cunetto’s Tutto Mare is a beloved Italian seafood pasta dish that hails from St. Louis, Missouri. The restaurant Cunetto House of Pasta has long been celebrated for its authentic Italian cuisine, and this particular dish stands out for its rich blend of fresh seafood, mushrooms, and a flavorful broth sauce. The name “Tutto Mare” translates to “All from the Sea,” and the dish lives up to this promise, featuring shrimp, crab, lobster, and clams—along with earthy mushrooms—all tossed with linguine and finished with Parmesan cheese.
Why Cunetto’s Tutto Mare Is Special
What makes this dish unique is not just the variety of seafood, but also the way it’s prepared. Unlike heavy, cream-based seafood pasta dishes, Tutto Mare is lighter, with a broth-based sauce that allows the natural flavors of the seafood and mushrooms to shine. It’s a dish that’s both comforting and elegant, suitable for special occasions or a delightful weeknight dinner.
The Essential Ingredients
To recreate the classic Cunetto’s Tutto Mare at home, you’ll need a carefully selected list of fresh ingredients. Here’s what you’ll need:
- Linguine (1 lb): The classic pasta choice for this dish, providing the perfect texture to hold the sauce and seafood.
- Chicken Broth (1 cup): Forms the base of the light, savory sauce.
- Chopped Clams (3/4 cup): Adds a briny, oceanic flavor.
- Medium Shrimp (3/4 cup): Peeled and deveined for convenience and flavor.
- Crabmeat (3/4 cup): Fresh or high-quality canned crabmeat works well.
- Lobster (1/2 cup): Cooked lobster meat, chopped into bite-sized pieces.
- Sliced Mushrooms (1 3/4 cups): Adds an earthy depth to the dish.
- Butter (3/4 cup): Do not substitute; it’s essential for richness and flavor.
- Chopped Garlic (1 teaspoon): For aromatic depth.
- Chopped Parsley (1/4 cup): Fresh parsley for color and freshness.
- Salt and Pepper: To taste.
- Freshly Grated Parmesan Cheese: For serving, adding a salty, umami finish.
Step-by-Step Cooking Instructions
Follow these steps to make authentic Cunetto’s Tutto Mare at home:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside, reserving a little pasta water if needed.
- Prepare the Seafood Broth: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook until they start to soften, about 3–4 minutes.
- Add the Seafood: Stir in the chicken broth, followed by the chopped clams, shrimp, crabmeat, and lobster. Simmer gently for about 5 minutes, allowing the flavors to meld and the seafood to cook through. Season with salt and pepper to taste.
- Combine Pasta and Seafood: Add the drained linguine to the skillet with the seafood mixture. Toss everything together gently, allowing the pasta to absorb some of the broth. If the dish seems dry, add a splash of reserved pasta water.
- Finish and Serve: Sprinkle the chopped parsley over the top and toss once more. Serve immediately, garnishing each portion with a generous amount of freshly grated Parmesan cheese.
Tips for the Best Tutto Mare
- Use Fresh Seafood: Whenever possible, use fresh shrimp, crab, and clams for the best flavor. If using canned clams, ensure they are packed in juice, not brine.
- Don’t Overcook: Seafood cooks quickly, so add it to the skillet only after the mushrooms are softened and simmer just until everything is heated through.
- Butter Matters: The recipe specifically calls for butter—do not substitute with oil or margarine, as the butter contributes to the dish’s signature richness.
- Adjust Salt: Go easy on the salt until you taste the finished dish, as the seafood and Parmesan both contribute saltiness.
- Customize: Feel free to add other seafood, like scallops or mussels, or increase the amount of your favorite shellfish.
Serving Suggestions
Cunetto’s Tutto Mare is a complete meal on its own, but it pairs beautifully with a crisp green salad and warm, crusty bread for soaking up the flavorful broth. For a true Italian experience, serve with a glass of chilled white wine—Pinot Grigio or Sauvignon Blanc are excellent choices.
Frequently Asked Questions (FAQs)
Q: Can I use frozen seafood in Cunetto’s Tutto Mare?
A: Yes, you can use high-quality frozen shrimp, crab, or lobster. Just make sure to thaw and drain them thoroughly before adding to the skillet.
Q: Is there a substitute for chicken broth?
A: While chicken broth is traditional, you can use vegetable broth or even a light fish stock if you prefer. Avoid heavy stocks that will overwhelm the delicate seafood.
Q: How long does leftover Tutto Mare keep?
A: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce.
Q: Can I make this dish gluten-free?
A: Absolutely—just substitute gluten-free linguine for the regular pasta and ensure your broth and seafood are gluten-free.
Q: What if I can’t find lobster?
A: While lobster adds a special touch, the dish is still delicious without it. You can increase the amounts of shrimp, crab, or clams or add another shellfish like scallops.
Nutritional Highlights
Cunetto’s Tutto Mare is a protein-rich dish packed with vitamins and minerals from the variety of seafood and vegetables. The broth-based sauce keeps it lighter than cream-based alternatives, and the use of fresh herbs adds a nutritional boost. For those watching calories, you can slightly reduce the amount of butter.
History and Tradition
Cunetto House of Pasta has been a St. Louis institution since 1974, serving hearty, authentic Italian dishes inspired by the family recipes of Mary and Tony Cunetto. Tutto Mare reflects the Italian-American tradition of combining local ingredients—like shellfish from the Gulf coast—with classic pasta preparations. It’s a dish that celebrates both the bounty of the sea and the comforts of home cooking.
Why You Should Try Cunetto’s Tutto Mare
If you love seafood and pasta, this is a must-try recipe. It’s impressive enough for entertaining but simple enough for a weeknight meal. The combination of flavors and textures—tender pasta, juicy shrimp, sweet crab and lobster, briny clams, earthy mushrooms, and rich, buttery broth—is unforgettable. Plus, making it at home lets you control the quality and freshness of every ingredient.
Comparison Table: Tutto Mare vs. Other Seafood Pastas
| Feature | Cunetto’s Tutto Mare | Cream-Based Seafood Pasta | Tomato-Based Seafood Pasta |
|---|---|---|---|
| Base | Broth, butter, seafood juices | Heavy cream or Alfredo sauce | Tomato sauce, sometimes with wine |
| Texture | Light, savory, brothy | Rich, creamy, heavy | Bright, acidic, sometimes chunky |
| Seafood Variety | Shrimp, crab, lobster, clams, mushrooms | Often shrimp and scallops, sometimes crab | Shrimp, clams, mussels, sometimes squid |
| Best For | Special occasions, lighter meals | Comfort food, indulgent dinners | Summer dinners, tomato lovers |
Conclusion
Cunetto’s Tutto Mare is a standout among Italian seafood pasta dishes—celebrated for its simplicity, freshness, and depth of flavor. Whether you’re a seasoned cook or a beginner, this recipe is approachable and delivers restaurant-quality results. Gather your ingredients, follow the steps, and enjoy a taste of St. Louis Italian tradition at your own table.
